Light, sweet yet tart, with a melt-in-your-mouth buttery crust, this Passion Fruit Mousse Tart has it all! The perfect dessert for summer, the airy mousse won’t weight you down when you head for the pool after lunch.
You can make this as one big tart, but another great way to present this would be in individual mini-tarts. Just use smaller tart molds and cut the dough accordingly. Not passionate on Passion Fruit? No problem? Use any of the other flavors of frozen fruit purees by Ravifruit, and adapt the recipe to your (or you guests’) taste.
The trick to this dessert is the recipe for Italian Meringue. This somewhat little-used meringue recipe uses a sugar syrup, rather than caster sugar, for stiff, super glossy peaks that are unwaveringly stable and firm. This makes for perfectly firm mousses (and also allows torching, if so needed), making Italian meringue sturdier and much more forgiving than French meringue. To make sure you get the right consistency, take care to add the sugar syrup slowly, in a slow, thin stream.
Running short on time? Skip making the tart shell and use pre-made tart shells (you can find our great selection here – including round and square shells in an assortment of sizes).
- PASTRY SHELL:
- 1 ½ cups all-purpose flour
- 4 tbsp. confectioner’s sugar
- ½ or 1 stick cup cold butter, cubed
- Grated peel of 1 orange
- 1 egg yolk
- Cold water, as needed
- PASSIONFRUIT MOUSSE:
- 2 eggs (separated into 2 yolks and 2 egg whites)
- 11 tbsps. Granulated sugar (separated into 2 tbsp. and 9 tbsp.)
- Juice of 1 orange
- 1 ½ tsp. of plain gelatin
- 6 tsp. cold water
- ¼ cup water (for syrup)
- ¾ cup Passion Fruit Frozen Puree, defrosted
- ¾ cup heavy cream, whipped
- Whipped cream, fresh mint, Passion Fruit Frozen Puree
- In a medium bowl, place the flour, sugar and butter. With a fork, mix and blend pressing down on the butter until the mix takes the consistency of breadcrumbs.
- Incorporate the orange grating and the egg yolk and start forming the dough with a spatula first to gather everything together, then with your hands to unify, adding in 2 or 3 tablespoons of water until a dough ball forms.
- On a flat working surface, place a sheet of plastic wrap and place the dough over it, covering it with a second sheet of wrap. Using a heavy rolling pin, and without kneading, roll out the dough in between the film. Once it’s flat, remove the film and press the dough into a tart mold. Pinch the base of the tart with a fork (this will prevent it from rising), and leave in the freezer for about 20 minutes.
- Preheat the oven to 350 degrees F, and bake the tart shell until golden, about 15-20 minutes, depending on your oven. Set aside to cool.
- Create a sugar syrup by bringing ¼ cup of water to a boil and add in ½ cup sugar, stirring until it thickens into syrup. In an electric mixer, whip egg whites into stiff peaks. Without stopping the mixer, very slowly begin to incorporate the sugar syrup in a thin, steady stream. Keep whipping until you get an evenly thick, shiny meringue. Set aside to cool down.
- In a simmering double boiler bath or bain marie, whisk 2 yolks with 2 tbsp. sugar and the orange juice, whisking constantly until you get a thick cream. Mix the plain gelatin with ¼ cup water and add into the cream, blending.Set aside at room temperature.
- Once cooled, incorporate the Passion Fruit Frozen Puree, and add the whipped cream and meringue - the preparation should be even and smooth.
- Pour into the tart shell, and take to the fridge to cool down and set.
- To serve, garnish with a few dollops of whipped cream, Passion Fruit frozen puree and some mint leaves.